My garden is all herbs and roses, with the exception of 2 or 3 annuals stuck in the middle here & there for some splashes of color. However, my herb garden is not formal, and right now I have a majority of it in containers. Frankly I'm scared to death to put the herbs in the raised rose beds. I don't know if it's a justified fear, but I know how my oreganos and mints love to spread, and I want the roses to have the all the root-room I can give them. The other practical reason why the herbs are mostly potted is because I use them almost every day in the kitchen, and they're closer to the kitchen if they are potted up on the deck. I do garden for scent, and I'm trying to incorporate a Mediterranean theme. We've only been at our new house for 2 years, so it's still a work in progress. As the herbs get larger, I will certainly be moving them to permanent locations in the ground since they're easy to divide or propagate. That way, I can have a large plot in the yard PLUS some up near the kitchen. I cannot describe how awesome the smell is after a rain shower late in the evening, with 5 different mints, 3 types of basil, 2 varieties of thyme, 5 pots of oregano, 3 large chives, 2 sages, and 15 roses wafting through the air. Another thing to consider---the basils and mints attract Japanese beetles even more heavily than the rose blooms. Even though I had the herbs planted in the same container as garlic chives, the JB's didn't care at all. Garlic chives were no deterrent. I think for that fact alone, when I DO put the herbs in the ground, they will go far, far away from the rose bed. I don't spray the herbs at all since we eat them daily. (Apple mint is most awesome in mint juleps!) Here's a couple of shots showing just a few of the herbs. Apple mint in the big pot on the tall pedestal, black petunia on the homemade pedestal, oregano in the hanging gray container, creeping thyme in the 3 ground pots, a chive bush, oregano to the left of Tropicana.

I love questions such as this. They allow me to research and revisit the work of such talentented designers as Lutyens. My thoughts on your questions: 1. I find many references to Lutyens returning to former houses he designed and working on the landscapes, including the addition of a Japanese garden in some situations. He is credited with the ability ..."to build in a style that combined the best of the east and the west". He is also known to have a love of paradox...contrary to common sense. Plus, estates of that period had many types of gardens and it is not uncommon practice. So...if you are in the hands of a good LA well grounded with Lutyens and his brilliant career the addition of a Japanese garden should be acceptable. 2. You are fortunate to obtain the old marble parts to construct an herb garden. Your planned use arranging them into a formal shape works. Too bad that you could not also purchase the marble urn. Somewhere the right urn or statue lurks to replace it. With some searching you will know it when you see it. I am surprised that your LA has not given you guidance on planting an herb garden. Usually they were bordered with a low, neatly trimmed boxwood hedge and planted with culinary herbs and flowers. Lots on on-line information to aid your selections. 3. There is a Hydrangea Forum here on GW with many knowledgeable gardeners posting. Suggest asking this question there where you should find all sorts of suggestions and advice.

Utahns are not to active on this page. there are a few but mostly on the seed exchange page. I do not have a blog! Not puter savie enough for that. I do a lot of trading and such. I have a Garden Gallery to look at if you like. I will help you in any way I can. I am in zone 4/5. Central part of the state. LMK if I can help in any way. Gayla Here is a link that might be useful: Gaylas yard/plant Gallery

Lynn's Spicy Zucchini Bread 3 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 3 eggs 1 3/4 cups sugar 1 cup vegetable oil 1 1/2 tsp. vanilla 2 cups lightly packed coarsely grated zucchini 1 cup raisins (opt) 3/4 cup nuts (opt) Sift dry ingred. Beat eggs with sugar, oil, vanilla. Gradually beat in dry ingred. Stir in zucchini, adding nuts and raisins if you like. Divide between 2 greased 9x5-inch loaf pans. Bake preheated 350° oven 50-60 minutes. Stealing cookbooks should be a capital offense. Carol